Bread Calculator

Flour is always 100%. Every other percentage is relative to flour: 62% water means 62 g of water for every 100 g of flour. Edit either flour weight or total dough weight to scale the recipe. Percentage changes keep whichever weight you last edited fixed and recalculate the other.

The starting recipe makes 842 g of dough: 500 g flour, 310 g water, 10 g salt, 7 g yeast and 15 g oil. That is 62% water, 2% salt, 1.4% yeast and 3% oil. Set an ingredient to 0% to leave it out; sugar starts at 0%. Reset recipe restores this batch and scales from flour weight.

Flour weight = total dough weight ÷ (total percentage ÷ 100). Ingredient weights use whole grams, with rounding balanced so they add up to your chosen total. Sourdough starter is not split into flour and water.